Wednesday, 1 February 2012


Jackfruit -1 medium size( 1kg fruit pulp)
Jaggery -750gms
Dry Ginger Powder -1Tbsp
Cardamoms -4(powdered)
  1. Remove seeds and grind the jackfruit flesh to a pulpy puree.
  2. Keep a pan in the stove and add one small cup of water and the jaggery .
  3. Once the jaggery dissolves in water completely, remove from stove and strain.
  4. Transfer the jackfruit puree , jaggery syrup and dry ginger powder to a heavy bottomed vessel.
  5. Keep stirring till the water completely evaporates and the mixture reaches halwa stage.
  6. Finally add the cardamom powder and 2 Tbsp of ghee and mix well.
  7. Grease a plate with remaining ghee.
  8. Transfer halwa to the greased plate and cut into desired shapes after sometime.

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